Cathedral Window Cookies Food

CATHEDRAL COOKIES

Steps:

• In a medium saucepan set over very low heat, melt the butter and chocolate. Remove from the heat and cool completely, 5 to 10 minutes. Add the egg and mix well. Add the marshmallows and mix until completely incorporated, then add the nuts and mix, making sure everything is coated in chocolate.
• Spoon about 1/2 cup of the mixture onto a sheet of parchment paper, and use the paper to roll into a log. Repeat for the remaining mixture, about 4 logs total.
• Wrap the each log in foil and freeze until firm, at least 1 hour or up to overnight.
• When ready to eat, cut into 6 pieces while still frozen. Place the cookies on a serving dish to thaw for 15 to 20 minutes before serving.

CATHEDRAL WINDOW COOKIES

Steps:

• Place marshmallows and nuts if desired in a large bowl; set aside. In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally., Shape marshmallow mixture into a 12-in. roll; wrap in waxed paper. Refrigerate for 4 hours or until firm. Unwrap and cut into 3/8-in. slices; cut slices in half.

CATHEDRAL WINDOW COOKIES

Steps:

• Melt margarine and chocolate chips, combining well; cool slightly. Add nuts and marshmallows; mix well.
• On a piece of waxed paper, place some of the coconut.
• Shape 1/3 of chocolate mixture into log about 2-inches in diameter; roll in coconut to coat.
• Wrap in waxed paper.
• Repeat with remaining 2/3s for a total of 3 logs.
• Chill overnight or place in ziploc bag and freeze.
• When ready to use, slice about 1/2-inch thick.

CATHEDRAL WINDOWS

Steps:

• 1. Melt 1/2 Cup butter and 6 oz chocolate chips over low heat until just melted. Turn off heat and add one egg slightly beaten.
• 2. Add 1 cup powdered sugar and 1/2 Cup chopped walnuts. Stir until chocolate is shiny. Add package of colored miniature marshmallows. Stir until all marshmallows are covered with chocolate.
• 3. Roll out foil and sprinkle about 1/4 of bag of coconut on foil. Take half of the chocolate marshmallow mixture and shape into a roll. Sprinkle 1/4 the bag of coconut on top of roll. Repeat with the other half of marshmallow mixture.
• 4. Firmly roll each roll up and place in refrigerator for at least four hours before serving. Slice into 1/2 slices. Each batch makes (2) 12 inch by 3 in wide rolls. You should get about 24 cookies per roll. (minus the ends) These will keep for weeks wrapped in foil in the fridge.

CATHEDRAL COOKIES

Steps:

• In top of a double boiler or a metal bowl over simmering water, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes. , On a sheet of waxed paper, shape mixture into a 1-1/2-in.-diameter log. Place coconut on another sheet of waxed paper. Gently roll log over coconut to coat sides. Wrap up tightly in waxed paper, twisting ends to seal. , Freeze for 4 hours or overnight. Remove waxed paper. Cut dough into 1/4-in. slices. Store in an airtight container in the refrigerator.

CATHEDRAL WINDOWS II

Steps:

• Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
• Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
• Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

CATHEDRAL WINDOW FRUITCAKE

Steps:

• Cut pineapple and dates into coarse pieces. Mix with whole cherries in large bowl. Sift flour, baking powder and salt over fruit, mixing with hands.
• Beat eggs well. Gradually beat in sugar. Combine with fruit mixture.
• Add pecans, mixing with hands until uniformly mixed with fruit.
• Use vegetable shortening to grease 2 9x5 inch loaf pans. Line bottom and sides with parchment paper. Then grease paper. Pack batter into lined pans.
• Bake at 275 on middle shelf for 1 1/2 hours. Do not overbrown. Turn out onto racks. Remove paper. Cool and store airtight.
• Let ripen several days or up to 2 to 3 weeks. Slice thinly to serve.
• TIPS:.
• Use kitchen sheers, dipped in water, to cut dates and pineapple. Prepare fruit ahead, if you wish. Pack in separate plastic bags; store in cool, dry place (Not freezer or refrigerator) Two 9-inch ring molds can be used in place of the loaf pans. Make cake a few days ahead to serve it at its best. Do not foil wrap fruitcakes. Acid fruits often cause holes in foil. Use plastic wrap or waxed paper. Store in airtight contained for ripening.

CATHEDRAL WINDOW BARS

Steps:

• Preheat oven to 350°F. Place 3/4 cup of the butter and 3/4 cup of the sugar in small bowl of electric mixer. Beat on medium speed until light and fluffy. Add flour; mix well. Press firmly onto bottom of 13x9-inch baking pan. Bake 12 to 15 minutes or until golden brown; cool.
• Place chocolate and remaining 1/2 cup butter in large saucepan; cook on low heat until chocolate is completely melted, stirring constantly. Remove from heat. Add egg product and remaining 2 cups powdered sugar; stir until well blended. Add marshmallows and pecans; mix well.
• Spread over crust. Refrigerate several hours or until chilled. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

CATHEDRAL WINDOW HOLIDAY BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix 1 cup butter, 1 cup brown sugar and 2 eggs. Stir in 2 cups flour and 1/2 teaspoon salt. Press in ungreased 9 x 13 pan.
• Bake for 25 minutes. Let cool.
• Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted. Remove from heat.
• Stir in 2 cups powdered sugar and 2 eggs. Beat until smooth. Stir in marshmallows and pecans. Spread mixture over cookie-base. Refrigerate 2 hours. Cut into bars.